Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver
View Patent ↗A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.
1. A method for imparting flavor to food product, the method comprising:
(a) contacting a food interleaver containing a food flavorant component with a food product for a length of time sufficient to allow at least a portion of the food flavorant component to transfer from the food interleaver to the food product, wherein the food interleaver and the food product are provided in a stack of alternating food product and food interleaver so that opposite sides of the food interleaver contact the food product, and wherein the food interleaver comprises a treated paper base sheet.
2. A method according to claim 1 , wherein the food product comprises at least one of slices of cheese or slices of meat.
3. A method according to claim 1 , wherein the contacting comprising contacting for at least about 7 days.
4. A method according to claim 1 , wherein the food interleaver has a basis weight of about 10 lbs/3,000 ft 2 to about 30 lbs/3,000 ft 2 .
5. A method according to claim 1 , wherein the food interleaver comprises about 5 wt. % to about 60 wt. % of the food flavorant component based on the dry weight of the food interleaver.
6. A method according to claim 1 , wherein the food interleaver includes a wet tensile strength (CD) according to TAPPI T-456 of at least about 2 lb/in.; a wet tensile strength (MD) according to TAPPI T-456 of at least about 6 lb/in.; a Tear CD-Elmendorf according to TAPPI T-414 of at least about 40 g f ; a Tear MD-Elmendorf according to TAPPI T-414 of at least about 30 g f .
7. A method according to claim 1 , wherein the food interleaver exhibits a tape adhesion of less than about 18 ounces/inch according to TAPPI T-816.
8. A method according to claim 1 , wherein the food interleaver has a first side and a second side, and comprises the food flavorant component applied both the first side and the second side of the food interleaver.
9. A method according to claim 1 , wherein the food product comprises meat patties.
10. A method according to claim 1 , wherein the food product comprise slices of meat comprising slices of turkey, slices of chicken, slices of ham, slices of roast beef, slices of corn beef, slices of bologna, slices of summer sausages, slices of salami, or a mixture thereof.
11. A method according to claim 1 , wherein the food product comprises at least one of hot dogs and sausages.
12. A method according to claim 1 , wherein the food product comprises spreads.
13. A method according to claim 1 , wherein the food interleaver comprises a release and barrier component and the food flavorant.
14. A method according to claim 1 , wherein the food interleaver comprises about 0.05 wt. % to about 10 wt. % of a release and barrier component based on the dry weight of the food interleaver.
15. A method according to claim 14 , wherein the release and barrier component comprises at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, fluorochemical, or mixtures thereof.
16. A method according to claim 1 , wherein the food interleaver comprises a wet strength agent.
17. A method according to claim 16 , wherein the wet strength agent is provided in an amount of about 0.1 wt. % based on the final dry weight of the food interleaver.
18. A method according to claim 16 , wherein the wet strength agent is provided in an amount of about 0.5 wt. % to about 3 wt. % based on the final dry weight of the food interleaver.
19. A method according to claim 16 , wherein the wet strength agent comprises at least one of urea formaldehyde, melamine formaldehyde, or amine polymer-epichlorohydran adduct.